Cauliflower pitas with herby yogurt
1 large head of cauliflower
3 Tbsp. olive oil
1 tsp. sea salt
1 tsp. coriander
½ tsp. Cumin
½ tsp. paprika
½ tsp. Cinnamon
½ tsp. garlic powder
Dash of turmeric
Fresh ground pepper
1 13 oz. can chickpeas, drained
HERBY YOGURT SAUCE
6 oz. plain, whole milk Greek yogurt
Zest and juice of one lemon (about ¼ cup)
3 cloves garlic
Handful of fresh dill
Big handful of fresh mint or parsley
1 tsp. sea salt and pepper
4 pita bread, halved and toasted
Zhoug or chimichurri, optional
1 head of romaine, finely shredded
Pickled onions, for serving
Feta cheese, for serving, optional
Preheat the oven to 425’ and line a baking sheet with parchment . Break the cauliflower into small florets and drizzle the oil over the top. Mix the salt, all the spices, and the pepper together and sprinkle it over the cauliflower. Use your hands to toss to coat the cauliflower and spread it in an even layer. Add the chickpeas, toss it all again, adding more oil if needed to coat generously. Roast for 30 minutes, stirring halfway through, until the cauliflower is tender and browned on the edges.
While the cauliflower cooks, whiz up your sauce. Put everything in a food processor or blender and whiz until mostly smooth, herby flecks are great. Taste and adjust.
Toast the pita. Split them open and swipe in some green sauce, if using. Fill them up with the romaine, cauliflower and beans, pickled onions, and a generous drizzle of the yogurt sauce. Finish the tops with a sprinkle of feta cheese.
Tips of the Week:
Make Ahead: The spice blend can be mixed in advance. The yogurt herby sauce can be made a day or two in advance.
Kid Friendly: My littles like things in a sandwich, I just went easy on the greens. The cauliflower is spiced but not spicy.
Carnivore Addition: You can replace the cauliflower with 1” chunks of chicken. Marinate the chicken in buttermilk and the seasoning mixture and then grill or roast like you would the cauli.
Prep Time: 20 minutes
Cook Time: 35 minutes